Tuesday, October 4, 2011

homemade whip cream

While sifting through borrowed Donna Hay cookbooks, my stomach quickly decided dinner wasn't enough. Rather than committing to cookies or a larger dessert project, I cut up a banana, topped it with peanut butter and homemade whip cream, pretty simple. And seriously, really good. I'm not sure why we sell whip cream in stores. I mean, I do, but it's definitely better homemade.

Whip cream is really easy to make with an immersion blender (must-have registry item, I think). I use this little guy for everything: soups, salsa, whip cream, guacamole. I have friends who use it to make baby food. Whatever they're eating, they just blend it and serve. It's an investment, and easier to store than a food processor.

2 comments:

Beautiful and delicious, Emilie!Now you're making me want to make this whipped cream and just eat it plain. ♥Late night snack cravings are the best and worst! So I'll just suffice with some frozen blueberries tonight.